In the 5-quart Mixing Bowl, whip egg whites and cream of tartar to form airy stiff peaks.

In the 6-quart Stockpot, make a tube pan by placing a tall glass inverted into the center of the pan. Spray the pan and glass with a cooking spray. Pour the cake batter around the glass, cover with 4 ½-quart Dutch oven cover. Place 6-quart on cold burner, turn to medium heat for 5 minutes then reduce heat to low and bake cake on top of the stove for 55 minutes. Cake is done when a toothpick is inserted and removed cleanly.

Remove from heat, allow to cool, 30-40 minutes. Run a knife around edges and center glass, invert pan onto plate.

Glaze with thin icing of powdered sugar and water. Top with sliced bananas.